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Peel and cube the potato into 1/4" dice. Cook the potatoes in salted water until almost tender, 10-15 minutes. Drain and set aside.
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In saucepan over medium heat, melt the butter and add shrimp. Cook 3 to 4 minutes until shrimp is opaque and just turning pink. Using a slotted spoon, remove the shrimp to a plate.
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To the drippings add the onion, garlic and cook over medium heat 2 to 3 minutes, stirring occasionally until softened. Stir in corn, cream, chicken broth, salt and pepper and the cooked potatoes. Bring to a boil, reduce heat to medium-low and simmer covered for 5 minutes.
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Return the shrimp to the soup pot and simmer, covered, 2 minutes longer. Remove from heat. Process about 3 cups of the mixture in blender until smooth and return this to the saucepan; stir in sherry and nutmeg.
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Garnish with fresh dill sprigs.